• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into bite-sized chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the butter, Aussie spice blend and the milk, then mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, thinly slice onion. Grate carrot. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, water (for the onion) and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook lamb mince and carrot, breaking the mince up with a spoon, until just browned, 4-5 minutes. • Add All-American spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Add water (for the lamb) and cook until slightly thickened, 1-2 minutes. Stir through caramelised onion and season to taste.

• Preheat grill to medium-high. Transfer lamb filling to a baking dish, then evenly spread with the mash. • Sprinkle over shredded Cheddar cheese. Grill until lightly golden, 5-8 minutes. Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!

• Meanwhile, thinly slice cucumber. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil, then season with salt and pepper. • Add mixed salad leaves and cucumber. Toss to coat. Little cooks: Take the lead by tossing the salad!

• Divide All-American lamb and caramelised onion pie between plates. • Serve with cucumber salad. Enjoy!